Tuesday, March 6, 2012

Once again, I can't take credit for the entire recipe; however, I did make some tweaks (like I normally do...go figure). Here's the website for the original recipe for the banana muffins: Cat Can Cook.

Before I share the ingredients, I will say that the original recipe calls for 1 1/2 cups raisins and 1 cup chopped walnuts. I didn't put them in ours this time, partially, because I don't have them readily available in my kitchen and, partially, because my husband and I don't regularly eat raisins and nuts in our breads.

Both of these flours have seemed to work well individually; however, I will say that the white rice flour tends to be gritty. If you want to "smooth" the texture out some from the white rice flour, then try mixing half of the white rice flour with half of an all-purpose gluten free flour or another gluten free flour.

Mix the first 3 ingredients (butter, flour and brown sugar) together and set aside for the topping.

Mix together by spoon the sugar, egg, milk and butter; stir in the flour, Xanthan gum, and baking powder.

Add raspberries.

Fill muffin pans 2/3 full and sprinkle topping mixture on top.

Bake at 375°F for 20 minutes.

Before...

After...

After #2

I will say that when I was baking that I used the Gluten Free Pantry version of all purpose flour for the 1/4 cup flour in the topping and 3/4 cup of flour in the actual muffin mix. The other 1/2 cup of gluten free flour was actually white rice flour from Arrowhead Mills. Also, rather than specifically measuring the raspberries, I actually just put the entire 6 oz. container in. This recipe can make a dozen small muffins or 6 large muffins.

Tuesday, September 13, 2011

On my grocery trip this past Saturday, I decided to peruse the Whole Foods store near us to see what gluten free items they had for us to try. I compared several different products, and knowing that Andrew misses having pasta, I decided to try the Ancient Harvest Quinoa Shells.

This evening I decided to make the pasta I had bought because, like every other day during the work week, I wanted to make something easy. I don't have an official name for this and quite frankly it's pretty easy.

Ingredients:

2 boxes of the Ancient Harvest Quinoa shells

1 jar of pasta sauce (whatever your favorite)

pepperoni (I used turkey pepperoni to make it a slightly more low fat)

1 bag of shredded mozzarella cheese (give or take a little)

Directions:

Preheat the oven to 375 degrees F.

Cook the pasta per the directions on the box. You may want to cook the full time or a couple of extra minutes depending on your oven.

It's amazing how quickly time flies when you get caught up in other things (aka work)!!

A few weeks ago a friend of ours gave us a big zucchini that I honestly had no idea what to use for or even how to cook with it. I will say that I used part of it in the broccoli chicken casserole that I typically make, but replaced the broccoli with sauteed zucchini. But...I ended up having extra zucchini left over that I had absolutely no idea of what to use it for or to cook it with. So, I decided that Andrew needed something different for breakfast and made him a couple of loaves of gluten-free zucchini bread.

For those of you who cook "normally" and don't have to worry about eating gluten-free, here's the website that I used: Mom's Zucchini Bread Recipe.

For those of you who cook gluten-free, here's the amended recipe for you to enjoy!!!

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.